Frog Prince Pop Cake

Overview

With big eyes, pink blush, a wide grin, and a gentleman-like bow tie, I believe children will not be able to refuse such a cute frog prince! If you want to know more about the food making process with pictures and texts, please follow Ning You Tao’s WeChat ID. There are new recipes every Wednesday, Friday and Sunday!

Ingredients

Steps

First heat a pot of water on the induction cooker.
Sift the cake flour twice with a flour sieve and set aside.
Take another stainless steel egg beating basin, add two eggs and beat them well.
Add fine sugar and mix evenly with a hand whisk.
Stir and melt the fine sugar until the whole egg liquid is a little sticky.
Remove the boiling water from the induction cooker and place it on the table. Take an electric egg beater and put the previously beaten whole egg liquid into the hot water and beat at low speed.
The time is about 30 seconds to 1 minute. Gently touch the egg liquid with your hand. The temperature is slightly higher than the human body. You can stop whipping when it is about 40 degrees, or you can remove the whole egg liquid basin from the hot water.
Melt the butter in the hot water you boiled earlier and set aside.
Adjust the electric egg beater to high speed to turn the whole egg liquid into white for about 2-3 minutes. To determine whether the whole egg liquid has been beaten well, pick up the egg beater and draw a figure 8. If the font does not disappear immediately, it means that the egg liquid is beaten well. Otherwise, continue to beat.
Pour the previously sifted flour into the whole egg mixture.
Use a silicone spatula to stir evenly.
Continue to pour in the melted butter.
Use a silicone spatula to stir evenly.
Prepare a piping bag to put in a large-diameter cup to facilitate holding the batter.
Use a silicone spatula to pour the batter into the piping bag quickly to prevent the batter from defoaming.
Tie the piping bag tightly and set aside.
Take out the special silicone mold for cake pops.
Use scissors to cut a hole about 7 mm in diameter on the piping nozzle, and quickly squeeze the batter into the mold. Because I am making a frog's face, I don't need a spherical shape, so I squeeze the batter to about 70% full. If I am making a spherical lollipop, I need a little more batter.
Close the lid of the mold tightly.
Place it in the baking pan, the middle layer of the oven, set the temperature to 170 degrees and the time to 18 minutes. Each oven brand is different, the time and temperature are for reference only. Unmold after cooling. It doesn't matter if it's slightly damaged. It will be covered with chocolate sauce later.
Prepare to make frog eye candy.
Pour the matcha-flavored chocolate into a stainless steel pot over water and melt until it becomes liquid.
Dip a paper stick into some chocolate sauce and insert it into the cake to solidify, so that the cake is fixed on the paper stick. Because I used dark chocolate before, I forgot to take a photo here, so I will demonstrate it with black chocolate.
After the chocolate melts into liquid, quickly soak the cake into the liquid, turn it around and lift it up. Gently shake off the excess chocolate liquid on the side of the pan, but be sure to evenly wrap it on the surface of the cake. Before the chocolate liquid solidifies, find a place to stick the frog's eye candy pieces. Insert it on the side in a fixed position and let it cool. Use a toothpick to dip into the dark chocolate and draw the frog's mouth.
Use the same method to add cute blush to the frog.
Finally, put a beautiful coat on the lollipop and tie it with a cute bow.

Overview

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Ingredients

Steps